Blueberry Lemon Cream Cheese Bundt Cake with Glaze

Mmmmmm……Yummy Goodness!

I know, I know. I’m the budget equestrian, not the budget baker. But when the weather gets cooler, I have more time to spend inside. And I love to bake. So I thought I would share one of my favorite cake recipes with you.

There is just something so yummy about cream cheese with a combination of lemon and blueberries. And while many people make this type of cake to welcome in spring, I like to do it in the fall too. If it’s yummy, why only make it in the spring?

This cake is very easy to make, especially if you have a big Kitchen Aid mixer like I do. (Thanks mom) It take longer to pull the mixer out than it does to mix the ingredients, but it is so worth it! I love my Kitchen Aid Mixer.

And I found something really fun to bake this cake in, it’s a silicone Bundt cake pan. I have the traditional metal one, but I always have issues with getting every bit of the cake out of the pan. So I thought I would try a silicone mold and see how it works out.

Blueberry Lemon Cream Cheese Bundt Cake with Glaze

Ingredients

For the Cake

1 box yellow cake mix
1 cup milk
1 package (8 oz) cream cheese, softened
2 tablespoons grated lemon peel (about 2 large lemons)
¼ cup fresh lemon juice
3 eggs
½ teaspoon vanilla
2 cups frozen blueberries

For the Glaze

2 cups powdered sugar
2 tablespoons lemon juice (about 1 large lemon)

Directions

Heat oven to 350°F. Generously spray 10- or 12-cup Bundt cake pan (or as in my example, a silicone mold.

In large bowl, beat the cake mix, vanilla, eggs, and milk, with electric mixer on low speed 1 minute, scraping bowl constantly. Then add in the cream cheese. Increase speed to medium and beat for 2 minutes. The mixture will be thick, and this is a good thing.

Once the mixture is combined, add in the frozen blueberries and fold them into the cake batter. Don’t over do it! Just gently fold in the blueberries. If you don’t have frozen blueberries, stick fresh ones in the freezer until frozen, or dust them with flour. If you add in fresh blueberries, you may get some ‘purple’ streaks in your batter from the blueberry juice.

Pour into your chosen pan.

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. And it was my experience using the silicone mold, it took a little bit longer, probably because I had the cake baking on a cookie sheet.

If you are using a traditional metal Bundt pan, cool your cake for about 15 minutes, then turn the pan upside down onto cooling rack or heatproof serving plate and remove pan. If you are using a silicone mold, allow the cake to fully cool before removing the mold. (This is very important!)

Cool completely, about 1 hour before applying your glaze.

After you have placed your cake on serving plate, put the powdered sugar into a medium bowl and add the lemon juice, a little bit at a time. Use a whisk to blend the powdered sugar and lemon juice. If the mixture is too thick, add a little more lemon juice. If it’s too runny, add some more powdered sugar.

Once you are happy with the consistency of your glaze, pour evenly over the cake.

Store cake loosely covered.

Blueberry Lemon Cream Cheese Bundt Cake with Glaze

And there you have it! A delicious and pretty dessert for yourself, or a special family gathering. This cake is de-lic-ious! And one of my favorites to bake. It’s easy to make and always has people asking me for the recipe. It tastes way better than anything I have tried at the local grocery store bakery, even though it was made from a cake mix.

See for yourself! Give it a try and be prepared to be amazed at your skills! Like I said, it’s really easy to make, and I think once you have tried it you’ll agree!